High Protein Raspberry Muffuns

High Protein Raspberry Muffins

Nutrition (Per Muffin):  Calories: 180      Fiber: 3.2g Protein: 5.4g

Ingredients: ( makes 12 muffins)

1 lemon

1/2 cup sugar

1 cup plain nonfat Greek yogurt

1/3 cup canola oil

1 large egg

1 teaspoon vanilla extract

2 cups white whole-wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh raspberries

Directions:

1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. ( I used my nutribullet for this recipe!)
3. Add yogurt, oil, egg, and vanilla. Pulse until blended.
4. Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter (it will be thick) among the muffin cups.
5. Bake the muffins until the edges and tops are golden, 18- 22 minutes

Lemon zest strips
and sugar in Nutribullet

After mixing the lemon zest
and sugar together

After adding  yogurt, oil, egg,
and extract

Dry ingredients: flour,
baking soda, salt

In a large bowl
mix wet ingredients into dry
and add in raspberries.  Batter
will be very thick!

Finished product!
Enjoy!